Reviewed: Mar. 18, 2012

I found this while doing a search for risotto. I spent a month in Brazil several years ago visiting a cousin I had never met. I fell in love with this country and its food and I miss it very much. I am definitely going to have to try this. Obrigato, Patricia (hope I said that right.)

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Reviewer:

spunkypoo

Reviewed: Mar. 4, 2012

We were looking for a way to jazz up rice as a side-dish and this did the trick! Out of necessity we used regular white rice (worked great), Sake for the white wine (it was all we had), added half of a can mushrooms (they added color and an extra layer of consistency), and omitted the cheese (just didn't have any). Even without the cheese, it was very thick and flavorful. Also followed another user's advice and stirred [almost] constantly. Thanks for the great recipe, this will definitely be a regular.

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Reviewer:

Goldie

Home Town: Louisville, Kentucky, USA

Living In: Düsseldorf, Nordrhein-Westfalen, Germany

Reviewed: Feb. 13, 2012

The end product was outstanding despite not having the perfect ingredients or being able to follow the directions exactly. Used long grain white rice(one less cup of water and chicken base), no broth, and put the palm in with the onions(oops!). served with chicken and asparagus stir fry.

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Reviewer:

JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Pearl City, Hawaii, USA

Reviewed: Feb. 13, 2012

Perfect!!! I added some zucchini to it and a pinch of cayenne pepper, It was so easy and flavorful!

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Reviewer:

Lbritting

Reviewed: Jan. 7, 2012

I made this for a Christmas holiday dinner and it was fabulous! I scaled it to 6 servings and it worked fine. Only change I made: I added about a cup of baby portabellos to the onion and sauteed them together. Will definitely serve this again --- my next dinner party will be a hit with this on the side!

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Reviewer:

Becky

Reviewed: Nov. 17, 2011

I'm on a diet so I lightened it up a bit. I have made risotto many times so was sure cutting out some of the butter/oil wouldn't change it too much. I reduced the olive oil to one tsp, using this to saute the onion. I followed as directed except substituting Chicken for Vegetable Broth and using more broth instead of wine. I had a can of Hearts of Palm - used the entire thing diced fine (this may be too much for some but I love the taste!) Finally, topped with reduced fat Italian blend cheese. Delish - and it doesn't taste low fat!!

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Reviewer:

southerngal

Cooking Level: Intermediate

Living In: Sterling, Virginia, USA

Reviewed: Nov. 6, 2011

LOVE this risotto! It was a big hit with my family. I was in a hurry and didn't follow the instructions at the beginning of the recipe, toasting the rice. I also used a couple teaspoons of minced garlic in place of the onion. As long as you stir in the liquid slowly, this is foolproof.

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Reviewer:

CHEFJULIE1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Feb. 13, 2011

My toddlers loved it! I replaced, of course, the wine with more broth, and the broth was very light to avoid salt. A good way of making them eat hearts of palm, something unusual, and help them open up to a new taste.

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Reviewer:

mirtus

Cooking Level: Intermediate

Reviewed: Feb. 2, 2011

Sensational! This recipe rocks! I got some help from a friend that says you can never stop stirring. I don't need to go to health club because my arms are so toned now. Used Artichoke hearts instead of hearts of palm.

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Reviewer:

Meatfest

Reviewed: Dec. 18, 2010

This was very good but I think that it needed something else. I made this with mini bow tie pasta rather than risotto & red wine instead of white. I used about half the butter, oil, cheese & vegetable broth. Though, it still came out with a hearty flavor. The hearts of palm were not the star of this dish so next time I would like to add a variety of mushrooms / vegetables. What I liked most about this recipe was the methodology of this recipe. I likes that the grain was cooked in the broth & wine because it made my pasta very flavorful.

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